Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation

range for these products is 4.7-4.9, whereas, pepperoni has a slightly lower pH range of 4.5-4.8 and a lower MPR of 1.6:1 as required by FSIS (FSIS, 1986). The moisture content for these products ranges from 25-39%. All of these products, because of their moisture-toprotein ratios, are considered shelf stable (FSIS, 1986; Ricke and Keeton, 1997). Semidry sausages such as summer sausage, cervelat, and Mettwurst typically have a final pH between 4.7-5.1, a lactic acid percent of 0.5-1.3%, and an MPR of >2.3:1 but <3.7:1. The moisture loss ranges from 8-15% and the moisture percent ranges from 4550%. The water activity range is 0.90-0.94. Again, values will vary depending upon the government and company specifications. For instance, a summer sausage will have a final pH <5.0, a lactic acid percent of 1%, and an MPR of 3.1:1 with a moisture percent of 41-51%. Lebanon bologna is unique in that it contains a higher moisture content of 56-62% (Ricke and Keeton, 1997). Due to the higher moisture-to-protein ratios, semidry sausages are required to be refrigerated.